No nettles? This simple rustic dish can also be made using spinach
Prep:5 mins Cook:15 mins
Nutrition per serving
1 tbsp olive oil
200g nettle leaves
200ml tub crème fraîche
1 tsp wholegrain mustard
140g British blue cheese, such as Blue Vinney
4 slices sourdough bread
Heat the olive oil in a frying pan. Add the nettles and cook for 1 min until wilted. Allow to cool for 1 min, then roughly chop. Add to a bowl with the crème fraÎche, mustard and half the blue cheese. Stir in seasoning and set aside.
Heat the grill and lightly toast the bread on both sides. Divide the nettle and cheese mix between the toasts then pile on the remaining cheese and grill until golden and bubbling. Serve immediately.
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